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Wyszukujesz frazę "Zdybel, E." wg kryterium: Autor

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    Wyświetlanie 1-3 z 3
    Tytuł:
    Selected properties of biodegradable material produced from thermoplastic starch with by-products of food industry addition
    Autorzy:
    Zdybel, E.
    Tomaszewska-Ciosk, E.
    Gertchen, E.
    Drożdż, W.
    Powiązania:
    https://bibliotekanauki.pl/articles/778120.pdf
    Data publikacji:
    2017
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    thermoplastic starch
    biodegradable material
    potato starch
    fruit pomace
    Opis:
    In this work extrusion process were used to create thermoplastic starch and to mix obtained starch with linen, quince and apple pomace at the same time. Obtained starch beads were formed in shapes. In experimental material was determined thermal conductivity, water absorption and the solubility in water. It is possible to get the biodegradable material produced from thermoplastic starch with an addition of fruit pomace. Adding pomace and glycerine to the biodegradable material made from starch change of susceptibility on water action. In the case of materials containing pomace, glycerine addition decreases the susceptibility on water action compared to the material manufactured with pomace addition but without glycerine. In the material containing pomace, glycerine addition caused the increase of the thermal insulation time compared to the material with pomace but no glycerine in it.
    Źródło:
    Polish Journal of Chemical Technology; 2017, 19, 2; 51-55
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The heat insulating properties of potato starch extruded with addition of chosen by- products of food industry
    Autorzy:
    Zdybel, E.
    Tomaszewska-Ciosk, E.
    Główczyńska, G.
    Drożdż, W.
    Powiązania:
    https://bibliotekanauki.pl/articles/777975.pdf
    Data publikacji:
    2014
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    potato starch
    extruded potato starch
    fruit pomace
    potato pulp
    heat insulation
    Opis:
    The study was aimed at determination of time of heat transition through the layer of quince, apple, linen, rose pomace and potato pulp, as well as layer of potato starch and potato starch extruded with addition of above mentioned by-products. Additionally the attempt of creation a heat insulating barrier from researched raw material was made. The heat conductivity of researched materials was dependent on the type of material and its humidity. Extruded potato starch is characterized by smaller heat conductivity than potato starch extruded with addition of pomace. The obtained rigid extruded starch moulders were characterized by higher heat insulating properties than the loose beads. It is possible to use starch and by-products of food industry for production of heat insulating materials
    Źródło:
    Polish Journal of Chemical Technology; 2014, 16, 4; 28-32
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of apple and rosehip pomaces on colour, total phenolics and antioxidant activity of corn extruded snacks
    Autorzy:
    Drożdż, W.
    Tomaszewska-Ciosk, E.
    Zdybel, E.
    Boruczkowska, H.
    Boruczkowski, T.
    Regiec, P.
    Powiązania:
    https://bibliotekanauki.pl/articles/778687.pdf
    Data publikacji:
    2014
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    apple pomace
    rosehip pomace
    extrusion
    polyphenols
    antioxidant activity
    Opis:
    Extrusion cooking technology was applied for obtaining corn extrudates fortifi ed with various level (10–20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined. Pomace addition increased the level of total polyphenols content and antioxidant activity in obtained corn – pomace extrudates, especially in samples enriched with rosehip pomace. Extrudates with 20% of rosehip pomace addition characterized the highest polyphenols content and antioxidant activity. Only the slight decrease of some quality features – shape and size, taste and fl avour, structure and colour of obtained extrudates was observed. Sample with fruit pomace addition showed increasing consistency evaluation. The extruded products by utilising fruit by-products got good evaluation of panelists and can be an excellent source of bioactive compounds in the daily human diet.
    Źródło:
    Polish Journal of Chemical Technology; 2014, 16, 3; 7-11
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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